Farro and Walnut Salad + Weekly Menu

It’s only natural that I would love (the?) most expensive grain to grace this earth: farro. Don’t shy away just yet, though…sub in wheat berries or barley, if you wish.

I have made a Greek Farro Salad in the past, and this recipe differs just slightly. I decided to roast the grape tomatoes, and this recipe also calls for beans. I’m all for protein-packed, vegetarian meals and sides, so I loved that touch. Chickpeas or cannelini beans will work just fine – I used cannelini simply because they’re a bit creamier in texture.

While the fresh vegetables add a crunch, and the roasted tomatoes intense flavor and heartiness, the farro remains chewy and earthy. The finishing touch of feta provides the salt that marries each of the flavors and textures together.

Line a baking sheet with tin foil and spray with non-stick spray. Arrange grape tomatoes in a single layer and roast for 35-45 minutes or until desired doneness. Set aside to cool.

Meanwhile, bring 2 quarts of water to a roiling boil with salt to flavor water; add the farro. Cook for 20 minutes, until the farro is tender but slightly chewy. Drain.

Squeeze the juice of the lemon into a large bowl; add the onions and a pinch of salt. Set aside.

Heat a small not-nonstick pan over medium heat. Add the garlic and toast it, turning once, until browned, about 2 minutes. Remove the garlic from the pan. Add the pine nuts to the pan and cook, stirring constantly, until fragrant and slightly browned, 3-4 minutes. Remove from the pan. When the garlic is cool enough to handle, peel and mince it.

Result: Refreshing and satisfying, offering huge nutritional perks such as lean, vegetarian protein and lots of fiber, vitamins, and minerals. The use of whole grain (I used 1/2 farro and 1/2 wheat berries) is highlighted by fresh produce and rich, salty feta along with creamy, smooth beans. This salad is quick to make and is great as leftovers several more days. Next time, I may add in some kalamata olives to finish off that Greek flare! Enjoy!

I do love a good grain salad. I have yet to find whole farro anywhere though. I always have wheat kernels on hand for baking bread and I bet I could sprout them and make this salad from sprouted wheatberries.